Today was my sons second birthday party and we did a "Dragon's Love Tacos" theme so I figured I'd smoke a couple pork butts, shred them and make pork tacos.
~15lbs of pork butt, salt, pepper, garlic powder and citrus powder, with a hot sauce binder. I figure I'll do more of a "taco" finishing sauce, haven't really figured out what to do for that though.
Butts first put on at 8:45PM
And overnight at 230 we went.....
7:15am check, right around 170 so a few more hours to go:
10:45, right around 195-200 and nice and probe tender:
Wrapped them up, threw them in a towel lined cooler for a few hours until it was time to pull.
Pulled pork!
The spread:
My sister ended up making cupcakes in the shape of a dragon for us, pretty dang cool, even if transport did a little bit of damage to it.
Summer means brisket! This is the first Prime I've ever done, started out at 14.77lbs, I didn't weigh it after trimming but I'd guess it is around 12lbs now. Did 250-275 range all night, using a combo of Oak and Hickory. Ended up wrapping it around 8 am as it had been in the stall at 170 for 4 hours and I was pushing my time on it being ready when guests arrived.
Trimmed and seasoned.
Smokin'
Brisket on. Had to do a bit of work to fold up the center to get it on and it's not perfect but C'est la vie.
This was at 8am when I decided it was time to wrap. I'd really like to get some butcher paper and see for myself how different that comes vs foil vs naked.
Off the Egg and resting until I wrapped it back up and FTC until eatin' time. I think I did a better job letting it keep going until truly probe tender vs my first attempt.
And the result! Not bad, I need to work on my slicing skills for brisket, went a bit too thick on these. Flavor and texture were right where I want them, guests all went back for seconds so that's a good sign in my book.
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